If you like something…

Author Notes: This is the best food, ever. I like to use thick slices of bread and smash on a fat layer of avocado, so you get contrast between the crunch of toast, the soft innards of the bread, and the creamy avocado. Flaky salt is key; express yourself with extra toppings. - Marian Bull

Serves 1

1 slice of good bread (your choice: whole wheat, sourdough, and rye are all A+ options)

1/3 to 1/2 ripe avocado

Flaky salt

Drizzle of olive oil (optional)

Black pepper, red pepper flakes. paprika, or ground cumin (optional)

Toast your bread on both sides. Smash on avocado with a fork. Top with flaky salt -- don't be stingy -- and any other toppings that fit your fancy.

For anyone thinking avo on toast is trendy; not true. My family has grown avocados for three generations and have been eating this throughout. Best if you can get a Fuerte avocado, though they are hard to come by these days.

The best combination for this that I've come up with up to date is avocado toast + roast red pepper & eggplant spread + smoked cheese, and then put in the microwave for half a minute or so for the cheese to melt... so amazing.

We make this all the time from a Deborah Madison recipe (more of a suggestion than a recipe). It's a sandwich with smashed avocado, cilantro, lime, salt and pepper, if I remember correctly. Now it's just an automatic Saturday lunch, or pack an avocado, sliced lime, salt and pepper and bread packed lunch. The Container Store sells tiny salt and pepper containers.

Here in Chile avocado on toast is a staple of most mid afternoon snacks or when people have you over for tea, there's so many variations you can make, virtually to satisfy anyone's taste, well except for those who don't like avocados :D

Here in El Salvador, guacamole is made with avocado, hard boiled egg, and a little lemon juice. I have been known to just lather that chunky mixture on toast. All previous suggestions sound wonderfully tasty! Thanks!!